Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
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60ml extra-virgin olive oil
2 cloves garlic, chopped
1 large green pepper, seeded and chopped
Freshly ground black pepper
30g sliced pepperoncini and some pickling juice or brine
1) Bring a large pot of water to the boil over medium heat. Add pasta and salt, to taste, and cook to al dente. Drain.
2) Add the red peppers to a small sheet tray and char to blacken evenly all over under the grill. This also can be done over an open gas flame. Put them in a bowl and cover with cling film to cool. Peel and seed the peppers, then chop and add them to a food processor. Add the stock and process to puree.
3) Heat about 60ml extra-virgin olive oil in saute pan over medium heat, and add the garlic and green peppers. Cook for 3 to 4 minutes then stir in the puree. Add the drained orzo and season with salt and pepper, to taste. Stir in the pepperoncini and some juice and toss to coat.